• Journal of the Ergonomics Society of Korea
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• v.34 no.3
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• pp.247-264
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• 2015

Objective: The purpose of this study is to determine the priority of information presentation and the effective menu type to be placed in the center of a gauge cluster display for commercial trucks and to present a set of ergonomic designs for the gauge cluster display. Background: An effective ergonomic design is specifically needed for the development of the gauge cluster display for the commercial trucks, because more diverse and heavier information is delivered to truck drivers, compared to the information to passenger car drivers. Method: First, all the information that must be shown on the commercial truck display was collected. Then, the severity, frequency of use, and display design parameters were evaluated for those information by commercial truck drivers. Next, an analysis on the information attributes and the heuristic evaluation utilizing the display design principles were carried out. According to the results, a design alternative of the main screen to be displayed was constructed by priority. A comparative analysis between the alternative and existing main screens was also conducted to see the efficacy of the designs. Lastly, we conducted an experiment for the selection of menu type. The experiment was conducted using the driving simulator with an eye-tracking device. The independent variables were four types of the menu reflecting the commercial truck characteristics such as grid type, icon type, list type, and flow type. We measured preference, total execution time, the total duration of fixation on the gauge cluster area, and the total number of fixation on the gauge cluster area as dependent variables. Results: Four types of driver convenience information and six types of driver assistance information were selected as the information to be placed primarily on the main screen of the gauge cluster. The Grid type was the most effective among the menu types. Conclusion: In this study, the information that appears on the main screen of the display, the division of the display and the design of the menu type for commercial truck drivers were suggested. Application: This study is expected to be utilized as guidelines on the ergonomic design of a gauge cluster display for commercial trucks.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.46 no.4
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• pp.281-293
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• 2023

This study addresses the optimal design methodology for switching between active electronically scanned array (AESA) radar operating modes to easily select the necessary information to reduce pilots' cognitive load and physical workload in situations where diverse and complex information is continuously provided. This study presents a procedure for defining a hidden Markov chain model (HMM) for modeling operating mode changes based on time series data on the operating modes of the AESA radar used by pilots while performing mission scenarios with inherent uncertainty. Furthermore, based on a transition probability matrix (TPM) of the HMM, this study presents a mathematical programming model for proposing the optimal structural design of AESA radar operating modes considering the manipulation method of a hands on throttle-and-stick (HOTAS). Fighter pilots select and activate the menu key for an AESA radar operation mode by manipulating the HOTAS's rotary and toggle controllers. Therefore, this study presents an optimization problem to propose the optimal structural design of the menu keys so that the pilot can easily change the menu keys to suit the operational environment.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.641-650
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• 2008

One of the most important the success of a food service organization. As a matter of fact, menu functions as a list of product restaurant and a communication tool that facilitates the communication between a restaurant and its customers. Accordingly, many scholars and practitioners have suggested various for menu analysis. Among others, menu analysis methods proposed by Miller, Kasavana & Smith, and Pavesic have been frequently and repeatedly published in the academic literature. However, methods common limitation utilize a two-dimensional approach quadrants. Focusing on this problematic of traditional menu analysis methods, Hayes & Huffman suggested a new menu analysis method goal value analysis. The of this study to the menu analysis technique suggested by Hayes & Huffman using goal value. In this research, the goal value analysis adopted wine restaurant.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.21 no.5
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• pp.951-959
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• 2017

In this paper, we design and implement an Android-based Hangul food menu recognition application that recognizes characters from images captured by a smart phone. Optical Character Recognition (OCR) technology is divided into preprocessing, recognition and post-processing. In the preprocessing process, the characters are extracted using Maximally Stable Extremal Regions (MSER). In recognition process, Tesseract-OCR, a free OCR engine, is used to recognize characters. In the post-processing process, the wrong result is corrected by using the dictionary DB for the food menu. In order to evaluate the performance of the proposed method, experiments were conducted to compare the recognition performance using the actual menu plate as the DB. The recognition rate measurement experiment with OCR Instantly Free, Text Scanner and Text Fairy, which is a character recognizing application in Google Play Store, was conducted. The experimental results show that the proposed method shows an average recognition rate of 14.1% higher than other techniques.

• Journal of Nutrition and Health
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• v.43 no.2
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• pp.197-206
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• 2010

Now a days, people eat outside of the home more and more frequently. Menu labeling can help people make more informed decisions about the foods they eat and help them maintain a healthy diet. This study was conducted to develop menu labeling system using Nutri-API (Nutrition Analysis Application Programming Interface). This system offers convenient user interface and menu labeling information with printout format. This system provide useful functions such as new food/menu nutrients information, retrieval food semantic service, menu plan with subgroup and nutrient analysis informations and print format. This system provide nutritive values with nutrient information and ratio of 3 major energy nutrients. MLS system can analyze nutrients for menu and each subgroup. And MLS system can display nutrient comparisons with DRIs and % Daily Nutrient Values. And also this system provide 6 different menu labeling formate with nutrient information. Therefore it can be used by not only usual people but also dietitians and restaurant managers who take charge of making a menu and experts in the field of food and nutrition. It is expected that Menu Labeling System (MLS) can be useful of menu planning and nutrition education, nutrition counseling and expert meal management.

• Journal of the Ergonomics Society of Korea
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• v.18 no.3
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• pp.87-103
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• 1999

The present study employed an experimental usability testing technique to explore cognitive engineering characteristics of WWW. Based on the results of our previous study which employed non-experimental methods such as questionnaire and heuristic evaluation method, this study used a behavioral performance-measurement technique to evaluate the usability of a domestic web-site design. Specifically, we revised the menu and document structure of the original 'Movie-Friend' site to solve the design problems which were extracted from the results of the heuristic evaluation method of our previous study. Exp. 1 compared the relative navigation efficiency of the original frame menu site and the revised pop-up toolbar site, and Exp. 2 compared the toolbar menu site and the revised frame site. As a result of Exp. 1, the revised pop-up toolbar site showed improved navigation efficiency compared to the original site, as indicated by the mean latency and the number of pathways to reach the target page. However, we found no performance difference between the frame site and toolbar site in Exp. 2.

• Culinary science and hospitality research
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• v.10 no.2
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• pp.121-134
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• 2004

The research on set menus served at Japanese restaurants at special-rate hotels around Gwangju and Jeonla Province suggests problems and rooms for improvement through examination of the current status of set menus at Japanese Restaurant in hotels of Gwangju and southern Jeonla province, prime cost, and sales volume. Advantageous points of course menus served at Japanese restaurants at hotels are as followings: a variety of courses are available; ingredients can reflect seasonal change; clients are satisfied with food at reasonable cost; and it results in sales increase. Based on such measures, more efforts should be made in order to advance preference and satisfaction with menus, cut back on prime cost, and maximize sales volume.

• Journal of the Korea Safety Management & Science
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• v.11 no.3
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• pp.87-94
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• 2009

Today's driver information system often features a rotary control type as a main controller for menu navigation. Population stereotype should be clearly understood in designing those systems to minimize the misunderstanding by the operator. This paper investigates stereotypes for rotary controlled menu interfaces and influences of contributing principles. A human factors experiment was conducted using various configurations of control-display layouts, cursor shapes/positions, and movement directions. The results showed that the control should be on the left of the display, with a rightward icon on the right side of the cursor, in order to match the stereotype. Regression analysis indicated that Warrick's principle was the most influential principle, followed by Icon shape, Icon position, Clockwise away, and Clockwise up principles. This study provides valuable information to designers of menu-based systems such as driver information systems and main control rooms that uses rotary controls.

• Proceedings of the Korean Society of Medical Physics Conference
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• 2006.08a
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• pp.152-152
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• 2006

• Journal of the Korea Society of Computer and Information
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• v.19 no.9
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• pp.151-160
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• 2014

Recently enterprises, which posses high-speed internet and high-performance computers, have tried to use MIS(management information systems) to deal with whole task efficiently. This study considers design of menu navigation using SNA(social network analysis) to be able to move between menus of MIS efficiently. We extracted the important menu lists through the high SNA measures such as degree centrality, betweenness centrality and closeness centrality, developed web-pages and investigated its application. The findings will be used for design of web menu navigation and guide of strategic planning for MIS.